Butterscotch brownies are fudgy and thick brownies filled with butterscotch chips! They come together in one bowl and are guaranteed to satisfy your chocolate craving!
The butterscotch and chocolate chip combination is such an underrated combo flavour! Using butterscotch chips really elevates these brownies.
Why this recipe works
Butterscotch chocolate – This flavour is so underrated in my opinion and really elevates these cookies!
Easy to make – Only simple ingredients and one bowl required! No electric mixer.
Fudgy brownies – These brownies are fudgy and have that perfect crinkle top we all love in brownies.
Butter – I used unsalted. This will be melted.
Butterscotch chips – I found these at my local grocery store. These ones are great quality!
Brown sugar – I used dark brown sugar, but light brown sugar works as well.
Eggs – Remove 2 hours before baking.
Chocolate chips – I used semi-sweet chocolate chips. Dark chocolate also works, but I think milk chocolate would be to sweet.
Step by step instructions
Step 1 – Prep. Grease the pan. For easy removal of the brownies, place parchment paper on the bottom and 2 sides of the pan. Grease again and then set aside.
Step 2 – Melt the butter and chocolate. Once the butter is hot, add in the dark chocolate. Whisk on low until it turns glossy. Remove from heat.
Step 3 – Add in wet ingredients. Whisk in brown sugar and white sugar. Then whisk in eggs and vanilla until smooth.
Step 4 – Add in dry ingredients. Toss in the flour, baking powder, salt, and cocoa powder. Fold with a spatula until just combined.
Step 5 – Toss in add-ins. Gently mix in the butterscotch chips, mini chocolate chips, and chocolate chips. Don’t overmix!
Step 6 – Spread and bake. Transfer the brownies into your prepared pan and spread evenly. Bake for 25-35 minutes (mine took 35 minutes exactly).
Step 7 – Cool the brownies. The brownies still bake in the pan as they cool down. Therefore it’s best to wait until they’re completely cooled before slicing. If you cut them while hot/very warm they’ll fall apart.
Store the brownies at room temperature on your counter or in the fridge for up to 5 days!
Do the brownies taste bitter because you used dark chocolate?
Not at all! The sugar, chocolate chips, and butterscotch chips sweeten this recipe perfectly. If you use a milk chocolate bar in the first step, it’ll be way to sweet.
How do I know my brownies are ready?
You’ll know it’s ready when a toothpick comes out slight fudgy. If it is runny and the batter is dripping off the toothpick, bake for an additional 5 minutes and check again.
Why did my brownies sink?
This means that the brownies were too under done. Even if the edges look set, you have to make sure the middle is too because that takes the longest to bake. Mine took 35 minutes.
Can I use light brown sugar?
You can, but dark brown will create the best texture.
Can I double this recipe?
I haven’t tried this but I don’t see why not. Double the brownies and bake in a 9×13 pan. Keep an eye on the bake time.
Expert Baking Tips
Here are a few baking tips from my kitchen to yours
- When you are making the brownies, you need to gently fold the rest of the ingredients after the eggs are beaten. Use a spatula, and not a whisk.
- The eggs have to whisked for at least 2 minutes to help aerate (add air) added into the batter. This is what gives us that crackle top!
- Line the bottom and two sides with parchment paper. Grease the other two sides. This will allow for the easiest removal from the pan.
- You want to mix the butter and chocolate bar together when the butter is really hot. Allow it to cool for 5 min before adding in the eggs – you don’t want to cook them!
Check out these recipes
- Gingerbread Espresso Blondies
- Butterscotch Oatmeal Cookies
- Peppermint Chocolate Chip Cookies
- Snickers Blondies
Fudgy Butterscotch Brownies
- 1/2 cup butter melted
- 1 dark chocolate bar (85g)
- 1/2 cup dark brown sugar
- 1/2 cup white sugar
- 2 eggs room temperature
- 1 tbsp vanilla
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butterscotch chips
- 1/4 cup semi-sweet chocolate chips
- 1/4 cup mini chocolate chips
- Preheat the oven to 350°F. Grease an 8×8 pan. For easy removal of the brownies, place parchment paper on the bottom and 2 sides of the pan. Grease again and then set aside.
- Melt the butter. Once it's hot, add in the dark chocolate bar. Allow it to melt and whisk together until it's one, smooth mixture. Allow to cool for 5 minutes on your counter.1/2 cup butter, 1 dark chocolate bar (85g)
- Add in the brown sugar and white sugar. Then add in the eggs and vanilla. Whisk well. You want to add air into the batter in this step, so it's important to whisk for at least 2 minutes. The mixture will be slightly bubbly when it's ready to go to the next step.1/2 cup dark brown sugar, 1/2 cup white sugar, 2 eggs, 1 tbsp vanilla
- Toss in the flour, baking powder, salt, and cocoa powder. Fold in with a spatula until just combined.1/2 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/4 tsp baking powder, 1/4 tsp salt
- Add in the chocolate chips, mini chips, and butterscotch chips1/2 cup butterscotch chips, 1/4 cup semi-sweet chocolate chips, 1/4 cup mini chocolate chips
- Pour the batter into the prepared baking dish, spread evenly, and top with a handful of chocolate and butterscotch chips.
- Bake the brownies for 25-35 minutes. Mine took 35 minutes. The brownies are ready when a toothpick inserted comes out slightly fudgy. If the batter is wet, keep baking for an additional 5 minutes.
- When ready, slightly open your oven door and allow the hot air to escape. If you just take them straight out of them oven, the brownies will drop. After 10 minutes, remove from the oven and allow to cool on your counter before slicing. You can speed up the cooling process by placing them in the fridge as well.